|Smoked salmon||12 Ounce, boned and skinned|
|Tomatoes||4 Medium, peeled and sliced|
|Scallions/White onions||4 Ounce, finely chopped|
|Ice water||1⁄2 Cup (8 tbs)|
|Ice cream salt||1 Teaspoon (Coarse Rock Salt)|
|Cracked ice||1 Cup (16 tbs)|
Soak salmon 3-4 hours or overnight in cold water.
Drain; shred into 2/4 inch pieces.
Combine tomatoes and shredded salmon, and mash with fork.
Stir in ice water.
Lomi (crush) onions with ice-cream salt, add to fish and tomatoes, mix thoroughly, divide evenly into 2 shells, and serve over cracked ice.